0 from 12 votes
Soft Boiled Eggs Recipe
Learn how easy it is to make perfect soft-boiled eggs every single time using these easy to follow fool-proof instructions.
Prep Time
1 min
Cook Time
1 min
Additional Time
4 mins
Servings: 6
Calories: 63 kcal
Course:
Side Dish , Appetizer
Cuisine:
French , American , British
Ingredients
- 6 large eggs
Instructions
- Bring a large pot of water to a rolling boil over high heat.
- Gently add the eggs into the boiling water using a large spoon and cook for 5 minutes.
- Immediately transfer the eggs after they are done cooking to a container filled with cold water and ice.
- Cool the eggs for 2-4 minutes to stop the cooking process.
- Peel the eggs under running lukewarm water, slice, and serve.
Cup of Yum
Notes
- Chef Notes:
- Make-Ahead: You can make these up to 1 day ahead of time but are best served immediately.
- How to Store: Keep in cool water in a container for up to 3 days.
- How to Reheat: If you want to serve these warm, add to boiling water in a pot for 2-3 minutes. Peel and serve.
- Sometimes eggs smell a little funky, to cut that smell add some plain distilled vinegar to the boiling water before cooking the eggs.
- It does not matter if you use brown or white eggs when making boiled eggs.
- To help peel the egg, run it under luke-warm water.
Nutrition Information
Calories
63kcal
(3%)
Carbohydrates
1g
(0%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
164mg
(55%)
Sodium
62mg
(3%)
Potassium
61mg
(2%)
Sugar
1g
(2%)
Vitamin A
238IU
(5%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 63
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 164mg | 55% |
| Sodium | 62mg | 3% |
| Potassium | 61mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 238IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.